18 covers, two stars, a show
At Bartholomeus in Heist, guests take their seats at an 18-seat counter facing the open kitchen. Bart Desmidt and his co-chef Philip Vandamme serve French gourmet cuisine with Japanese influences, built around exceptional ingredients: turbot, langoustines, wagyu and caviar. There is a set menu; no à la carte options. Sandra Desmidt oversees the wine pairings in the dining room. An establishment built on twenty years of hard work, with two Michelin stars to its name.
Address: Zeedijk 267, 8301 Knokke-Heist.
A journey in several stages
Cuines 33 joined the two-star club in May 2026; one of the standout additions to the Belgian restaurant scene. Edwin Menue has created a unique dining experience here: the meal unfolds across several spaces, from the reception lounge to the 16-seat counter in the kitchen, with a stop by the stoves to watch the bread being made before returning to the lounge for the final bites. A unique concept, with no alternative. Edwin Menue’s cuisine is creative and cosmopolitan, deeply rooted in the ingredients and the art of sauce-making. In the dining room, Fleur Boussy guides guests through every stage.
Address: Smedenstraat 33, 8300 Knokke-Heist.
The sea as a recurring theme
Situated on the Duinbergen seafront, Sel Gris lives up to its name and maintains a consistent aesthetic throughout: a monochrome décor, clean lines and meticulous finishes. And those windows overlooking the beach and the North Sea. Frederik Deceuninck offers creative, seasonal cuisine, crafted dish by dish. His signature style: vegetables prepared with great care, well-balanced acidity, subtle Asian touches, and a true mastery of sauces. Caviar features regularly, paired with fine ingredients such as sole or Wagyu beef. The meal concludes with a trolley of chocolates and an abundance of petit fours that are the real deal. One Michelin star.
Address: Zeedijk-Duinbergen 314, 8301 Knokke-Heist.
The star on the 28th floor
The Haut restaurant occupies the entire 28th floor of the Sky Towers in Ostend (Belgium’s highest restaurant, opening in 2024). The view of the North Sea and the coastline is the restaurant’s main attraction, particularly at the end of the day. Chef Dimitri Proost treats it as much as a source of inspiration as a backdrop: his cuisine is French in structure, Japanese in the details. On the menu: sea bass in fishbone dashi, North Sea crab, Bresse poultry served in four different ways, including a truffle-crusted fillet. Two menu options, six or nine courses. One Michelin star.
Address: Leopold III Avenue 2, 8400 Ostend.
A villa, a dune and prawn crackers
Stéphane Buyens and Ellen Dulst have left their Hostellerie Le Fox (a renowned establishment in La Panne) to open Subtiel in a more intimate coastal villa, nestled at the foot of a dune. Wooden floors, an open fire, a terrace: a deliberately cosy setting, a far cry from the austere world of haute cuisine. Ellen Dulst manages the dining room, whilst Stéphane Buyens oversees a classic cuisine deeply rooted in seafood. In autumn, a game menu is added. The restaurant was awarded its first Michelin star in the 2026 guide, achieved as soon as the restaurant opened.
Address: Westhoeklaan 31, 8660 De Panne.
